Best Sourdough Bread Recipe for Scoring - Tutorial with Detailed Instructions

Ingredients (for 2 loaves)

For the starter:
35 g mature starter at 100% hydration (I use a rye starter)
160 g bread flour
160 g water

For the dough:
all of the starter
200 g wheat berries (or wholegrain flour if you don’t have a mill)
600 g bread flour
200 g boiling water
500 g + 10 g water at room temperature
17 g salt

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To find out more about my scoring technique, as well as my recipes, please visit one of my pages below. As always, do not hesitate to ask questions in the comments as I am always happy to help!

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